EP3291686A1 - Acid whey with stable lactose content - Google Patents
Acid whey with stable lactose contentInfo
- Publication number
- EP3291686A1 EP3291686A1 EP16724312.0A EP16724312A EP3291686A1 EP 3291686 A1 EP3291686 A1 EP 3291686A1 EP 16724312 A EP16724312 A EP 16724312A EP 3291686 A1 EP3291686 A1 EP 3291686A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- lactose
- acid whey
- process according
- lactic acid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims abstract description 99
- 239000005862 Whey Substances 0.000 title claims abstract description 99
- 239000008101 lactose Substances 0.000 title claims abstract description 99
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 96
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 96
- 239000002253 acid Substances 0.000 title claims abstract description 92
- 239000000203 mixture Substances 0.000 claims abstract description 67
- 238000000034 method Methods 0.000 claims abstract description 55
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 86
- 241000894006 Bacteria Species 0.000 claims description 51
- 235000014655 lactic acid Nutrition 0.000 claims description 43
- 239000004310 lactic acid Substances 0.000 claims description 43
- 235000021001 fermented dairy product Nutrition 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 238000000926 separation method Methods 0.000 claims description 24
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 19
- 235000013365 dairy product Nutrition 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 14
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 14
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 14
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 13
- 108090000623 proteins and genes Proteins 0.000 claims description 13
- 238000003860 storage Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000011282 treatment Methods 0.000 claims description 11
- 238000009499 grossing Methods 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000002028 Biomass Substances 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 230000009466 transformation Effects 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 229930182830 galactose Natural products 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000002955 isolation Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000006227 byproduct Substances 0.000 description 28
- 235000013336 milk Nutrition 0.000 description 28
- 239000008267 milk Substances 0.000 description 28
- 210000004080 milk Anatomy 0.000 description 28
- 239000000047 product Substances 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 description 4
- 235000020244 animal milk Nutrition 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 241001134770 Bifidobacterium animalis Species 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 229940118852 bifidobacterium animalis Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000186604 Lactobacillus reuteri Species 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 241000186429 Propionibacterium Species 0.000 description 2
- 241000186428 Propionibacterium freudenreichii Species 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000011020 pilot scale process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000186335 Acidipropionibacterium thoenii Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000021102 Greek yogurt Nutrition 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241001468157 Lactobacillus johnsonii Species 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194024 Streptococcus salivarius Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000007430 reference method Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N5/00—Undifferentiated human, animal or plant cells, e.g. cell lines; Tissues; Cultivation or maintenance thereof; Culture media therefor
- C12N5/0018—Culture media for cell or tissue culture
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2500/00—Specific components of cell culture medium
- C12N2500/70—Undefined extracts
- C12N2500/80—Undefined extracts from animals
- C12N2500/84—Undefined extracts from animals from mammals
Definitions
- the invention relates to improved acid whey compositions, having an improved lactose content and stability.
- the invention also relates to processes of making such compositions.
- Strained fermented dairy products such as strained yogurts
- Strained fermented dairy products are products obtained by a process involving a fermentation of a dairy material with lactic acid bacteria, and then a separation step, wherein on one hand a concentrated strained product is obtained, and on another hand an acid whey by product is obtained.
- acid whey by-product finds low usage, and large quantities are to be disposed of, preferably in a nature-friendly fashion, which can require costly treatments.
- Acid-whey comprises compounds that can be used, such as lactose. Lactose can be for example extracted and used in various applications. Such usage of lactose is however
- Another solution can be to freeze the acid whey, to stabilize the lactose content between the recovery (by separation) and the extraction, for example during transportation.
- Such a solution requires much energy and/or specific transportation equipments.
- the costs and/or the impacts on nature are not interesting.
- the invention addresses at least one of the needs or problems above with an acid whey composition comprising lactose and lactic acid bacteria, wherein: - the lactose content is of at least 3.20% by weight,
- the lactic acid bacteria are at least partly in an alive state
- the lactose stability is of higher than 85%, preferably higher than 88%, during a storage of 7 days at 32°C.
- the invention also relates to processes adapted to make the acid whey composition, typically as a by-product of a process of manufacturing strained fermented dairy products.
- the invention concerns a process comprising the following steps: a) heat treatment of a dairy material comprising lactose,
- the invention also relates to the uses of the acid whey compositions, such as:
- acid whey composition is used herein to describe a by-product of a separation step.
- acid whey also encompasses further processed compositions (e.g. filtered acid whey, neutralized acid whey and refined acid whey).
- the lactose metabolization capacity in acid whey refers to the capacity of a lactic acid bacteria to consume lactose in acid whey.
- the metabolization capacity is typically measured on an acid whey composition having:
- the metabolization capacity is preferably determined on an acid whey composition having:
- a low lactose metabolization capacity refers to a lactose loss of lower than 15%, preferably lower than 12%, preferably lower than 10%, preferably lower than 8%, preferably lower than 7%, after storage during 7 days at 32°C.
- the lactose stability refers to the lactose conservation, as opposed to the lactose loss, after a storage, preferably of 7 days at 32°C.
- the acid whey composition comprises lactose, in an amount of at least 3.20% by weight, preferably at least 3.50%, preferably at least 4.00%. In one embodiment the acid whey composition comprises at most 6.00% by weight of lactose, for example at most 6.00%.
- the lactose stability is of higher than 85%, preferably higher than 88%, preferably higher higher than 92%, preferably higher than 93%, preferably higher than 94%, preferably higher than 95%, preferably higher than 96%; preferably higher than 97%, preferably higher than 98%; preferably higher than 99%, during a storage of 7 days at 32°C, preferably 7 days from a production at day 0.
- the pH of the acid whey composition is preferably of from 3.50 to 4.70.
- the acid whey composition has (% by weight):
- the acid whey composition typically comprises water, for example in an amount of higher than 90% by weight.
- the pH of the acid whey composition can for example be of from 3.50 to 4.70, preferably from 3.80 to 4.65.
- the acid whey composition is typically substantially free of fat.
- the acid whey composition comprises lactic acid bacteria in an alive state.
- the acid whey composition preferably comprises at least one lactic acid bacteria having a low lactose metabolization capacity in the acid whey, preferably in an alive state.
- the acid whey composition can comprise other lactic acid bacteria used for a fermentation step. It is mentioned that the lactic acid bacteria comprised in the acid whey composition are typically alive, particularly the at least one lactic acid bacteria having a low lactose metabolization capacity in the acid whey. Details about bacteria are provided below.
- the acid whey composition is cooled after the separation step. In some embodiments, the acid whey is cooled to a room temperature or below a room temperature. In some embodiment a thermoshocking heat treatment such as a temperature increase is performed between the separation and the cooling.
- the acid whey composition is then typically used for lactose recovery (for example extraction by isolation and/or purification) or other applications wherein presence of lactose is valuable.
- the acid whey composition does not undergo a heat treatment step after separation at a temperature that might kill the bacteria comprised therein, for example at a temperature of above 75°C.
- the process according to the invention allows avoiding such a heat treatment step and thus allows energy savings and/or simplification.
- the process or composition extends the lactose shelf-life in the acid whey by-product by 3 days or more. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 7 days or more. In some embodiments, the method extends the lactose shelf-life in the acid whey by-product by 15 days or more. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 3 days to 15 days. In some embodiments, the process extends the lactose shelf-life in the acid whey by-product by 3 days to 7 days.
- the process extends the lactose shelf-life in the acid whey by-product by 7 days to 15 days.
- the extension of shelf-life is typically considered with reference to acid whey byproducts that do not comprises the at least one lactic acid bacteria that has a low lactose metabolization capacity, in an alive state.
- the stabilization of the lactose content of the acid whey by-product allows maximizing its value for various applications. Examples valorizations include:
- Crystalline lactose has value for food applications (such as infant milk formula) and pharmaceutical applications as a filler in various tablet formulations
- lactose into other carbohydrates through enzymatic treatments (lactases, invertases) to produce glucose, galactose or other sugar of interest
- lactose-rich acidic (or neutralized) whey as a medium to grow biomass with micro-organisms of interest, such as yeast, for human or animal nutrition
- Surplus lactose from the whey byproduct is a potential source of alternative energy.
- lactic acid bacteria are known by the one skilled in the art. It is mentioned that lactic acid bacteria are often referred to as ferments or cultures or starters. Examples of lactic acid bacteria that can be used include:
- Lactobacilli for example Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus rhamnosus,
- Streptococci for example Streptococcus thermophilus
- Bifidobacteria for example Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium animalis,
- Lactococci for example Lactococcus lactis, - Propionibacterium such as Propionibacterium freudenreichii, Propionibacterium freudenreichii ssp shermanii, Propionibacterium
- the lactic acid bacteria preferably comprise, preferably essentially consist of, preferably consist of, Lactobacillus delbrueckii ssp. bulgaricus (i.e. Lactobacillus bulgaricus) and Streptococcus salivarius ssp. thermophilus (i.e. Streptococcus thermophilus) bacteria.
- the lactic acid bacteria used in the invention typically comprise an association of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. This association is known and often referred to as a yogurt symbiosis.
- the lactic acid bacteria might comprise probiotic bacteria.
- Probiotic bacteria are known by the one skilled in the art.
- probiotic bacteria include some Bifidobacteria and Lactobacilli, such as Bifidobacterium brevis, Bifidobacterium animalis animalis, Bifidobacterium animalis lactis, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus casei paracasei, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus delbrueckiisubspbulgaricus, Lactobacillus delbrueckiisubsplactis, Lactobacillus brevis and Lactobacillus fermentum.
- the lactic acid bacteria do not comprise Bifidobacteria. In one embodiment the lactic acid bacteria do not comprise Lactobacillus acidophilus bacteria. In one embodiment the lactic acid bacteria do not comprise Bifidobacteria and do not comprise Lactobacillus acidophilus bacteria.
- the lactic acid bacteria can be introduced in any appropriate form, for example in a spray-dried form or in a frozen form.
- the introduction of the lactic acid bacteria in the dairy material is also referred to as an inoculation.
- the invention preferably involves using at least one lactic acid bacteria that has a low lactose metabolization capacity in acid whey, as defined and/or described above.
- at least one bacteria strain is preferably to exhibit a low lactose metabolization in acid whey.
- the at least one lactic acid bacteria having a low lactose metabolization capacity in acid comprise a Lactobacillus bulgaricus strain.
- Lactobacillus bulgaricus strains include Lactobacillus bulgaricus strain CNCM 1-2787 (deposited according to the Budapest treaty with the Collection Nationale de Cultures de Microorganismes as the international depositary authority, on January 24 2002 under number 1-2787).
- the at least one lactic acid bacteria having a low lactose metabolization capacity in acid comprise a Streptococcus thermophilus strain.
- the at least one lactic acid bacteria comprises, preferably essentially consists of, preferably consists of a Streptococcus thermophilus strain and a Lactobacillus bulgaricus strain.
- the fermentation step b) is carried out with a culture comprising, preferably essentially consisting of, preferably consisting of, at least one Streptococcus thermophilus strain, and at least one Lactobacillus bulgaricus strain.
- the Streptococcus thermophilus bacteria preferably comprise:
- Lactobacillus thermophilus bacteria preferably comprise:
- the acid whey composition can be prepared as a byproduct in a process of manufacturing a strained fermented dairy product from a dairy material. Details of materials and process steps are provided below.
- the process typically involves processing a dairy material.
- the dairy material is typically comprised of milk and/or ingredients obtained from milk. It is also referred to as a "milk-based composition".
- milk encompasses animal milk, such as cow's milk, and also substitutes to animal milk, such as vegetal milk, such as soy milk, rice milk, etc...
- milk-based compositions useful in such products and/or processes are known by the one skilled in the art of dairy products, preferably of fermented dairy products.
- a milk-based composition encompasses a composition with milk or milk fractions, and compositions obtained by mixing several previously separated milk fractions. Some water or some additives can be added to said milk, milk fractions and mixtures.
- the milk is an animal milk, for example cow's milk. Some alternative animal milks can be used, such as sheep milk or goat milk.
- the milk-based composition can typically comprise ingredients selected from the group consisting of milk, half skimmed milk, skimmed milk, milk powder, skimmed milk powder, milk concentrate, skim milk concentrate, milk proteins, cream, buttermilk and mixtures thereof. Some water or additives can be mixed therewith. Examples of additives that can be added include sugar, sweeteners different from sugar, fibers, and texture modifiers.
- the milk-based composition can typically have a fat content of from 0.0% to 5.0% by weight, for example of from 0.0% to 1 .0% or from 1 .0% to 2.0% or from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0%.
- the "fat content" of a composition corresponds to the weight of the fat components present in the composition relatively to the total weight of the composition.
- the fat content is expressed as a weight percentage.
- the fat content can be measured by the Weibull-Berntrop gravimetric method described in the standard NF ISO 8262-3. Usually the fat content is known for all the ingredients used to prepare the composition, and the fat content of the product can is calculated from these data.
- the milk-based composition can typically have a protein content of from 2.0% to 6.0% by weight, for example of from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0% or from 5.0% to 6.0%.
- the "protein content" of a composition corresponds to the weight of the proteins present in the composition relatively to the total weight of the composition.
- the protein content is expressed as a weight percentage.
- the protein content can be measured by Kjeldahl analysis (NF EN ISO 8968-1 ) as the reference method for the determination of the protein content of dairy products based on
- the dairy material also referred to as milk-based composition, comprises lactose.
- the amount of lactose can be typically of from 3.80% to 5.00% by weight.
- the dairy material has the following contents (% by weight):
- the pH of the milk can for example be of from 6.60 to 7.00.
- the dry matter of the milk can be form example of from 6.8% to 13.0%.
- the milk is a low-fat milk comprising less than 2.0% fat, preferably less than 1 .0% fat, preferably less than 0.5% fat.
- the milk can be for example a skimmed milk.
- the ingredients of the milk-based composition and/or the amounts thereof can be selected to have the amounts of proteins and/or fat and/or lactose mentioned above.
- the process typically involves heat treating the dairy material in a step a).
- heat treatments are known by the one skilled in the art, for example as pasteurization or sterilization. They allow eliminating parasite micro-organisms. They can be performed in conventional heat exchangers, such as tubes or plates heat exchangers.
- the heat treatment can be for example performed at a temperature of from 80°C to 99°C, preferably 85°C to 95°C, for example during from 1 minute to 15 minutes.
- the process can comprise a homogenization step before or after the heat treatment step, preferably at a pressure of from 20 bars to 300 bars, in particular from 50 bars to 250 bars. It is mentioned after the heat treatment the dairy material is typically cooled down to a fermentation temperature.
- the process typically involves a fermentation step with at least one lactic acid bacteria.
- the dairy material is inoculated with the lactic acid bacteria, and the mixture is then allowed to ferment at a fermentation temperature.
- Such inoculation and fermentation operations are known by the one skilled in the art.
- the lactic acid bacteria produce lactic acid and thus cause a pH decrease.
- the pH decreasing proteins coagulate to form a curd, typically at a breaking pH.
- the fermentation temperature can be of from 30°C to 45°C, preferably from 35°C to 40°C, with a pH decrease to a breaking pH at which proteins coagulate to form a curd.
- the breaking pH is preferably of from 3.50 to 5.50, preferably of from 4.0 to 5.0, preferably from higher than 4.5 to 5.0.
- the process typically involves a separation step.
- this step the acid whey composition is separated from the curd resulting from the proteins coagulation.
- a fermented dairy product typically comprising the proteins coagulum, referred to a a strained fermented dairy product, and
- separation steps are known by the one skilled in art, for example in processes of making "greek yogurts".
- the separation can for example be carried out by reverse osmosis, ultrafiltration, or centrifugal separation.
- the separation step can be performed for example at a temperature of from 30°C to 45°C.
- the acid whey composition comprises lactose, for example as further described above.
- an amount of from 65% to 90% by weight, preferably from 70% to 85%, with reference to the amount of dairy material, of acid-whey by-product is recovered.
- the strained fermented dairy product comprises a high amount of proteins and is suitable and valuable of consumption. It is also referred to herein as "White Mass”. Step d) - Smoothing
- the process of the invention can comprise a step wherein the strained fermented dairy product undergoes a smoothing step.
- steps typically, involving some agitation and/or shear, and are known by the one skilled in the art.
- the smoothing step can be performed for example by agitation, or by static or dynamic smoothing.
- the smoothing is a dynamic smoothing, performed with a rotor stator mixer.
- rotor stator mixer means an equipment in which the product goes through cogged rings, a part of the rings being static, the remaining part being in rotation at a set speed. This system of cogged rings partly static or in rotation applies a defined shearing to the product.
- the rotor stator mixer comprises a ring shaped rotor and a ring shaped stator, each ring of the rotor and the stator being provided with radial slots having a given width, comprising adjusting the rotational speed of the rotor to adjust the peripheral velocity.
- the rotor may be operated so that the peripheral velocity is between 2 m/s and 13 m/s, in particular between 3 m/s and 5 m/s and more particularly between 3.6 m/s and 4 m/s.
- the process can comprise a dynamic smoothing step, preferably performed with a rotor stator mixer, preferably at a temperature of from 30°C to 45°C.
- the heat treatment step a) is performed at a temperature of from 80°C to 99°C, preferably 85°C to 95°C,
- the fermentation step b) is performed at a temperature of from 30°C to 45°C, and or
- the separation step is performed at a temperature of from 30°C to 45°C.
- the process can comprise at least one cooling step.
- the process can involve a cooling between the heat treatment step and the fermentation step.
- the process can involve a cooling step performed on the strained fermented dairy product, to reach a storage temperature, for example a chilled temperature of from 1 °C to 10°C, for example 4°C.
- the process can involve a cooling step performed on acid whey by-product, to reach a storage temperature, for example a room temperature.
- the process comprises a cooling step e1 ) of the fermented dairy product, to a temperature of from 4°C to 10°C.
- the process comprises a cooling step e2) of the acid whey by-product to a room temperature, preferably to from 15°C to 25°C.
- the process of the invention comprises a heat treatment step such as a temperature increase step, at the end of the fermentation and before the separation, referred to as thermoshocking step.
- This step is typically performed by raising the temperature to a temperature from 50°C to 75°C, preferably from 50°C to 60°C.
- thermoshocking step can contribute to stabilizing the organoleptic properties of the strained dairy fermented product.
- a heat treatment can be performed after the separation step on the acid whey composition with similar increase in temperature. It is believed that at least a part of the lactic acid bacteria remains alive after such a treatment. It has been surprisingly found that such a thermoshocking step can increase the stabilization of the amount of lactose in the acid whey composition.
- Fermentation -> Temperature increase (Thermoshocking) -> Separation -> cooling of strained fermented dairy product and of acid whey by-product.
- inventions are found to be efficient from an energy management point of view as allowing an increase of temperature (Thermoshocking) from a fermentation or separation temperature typically of from 30°C to 45°C to a temperature of from 50°C to 75°C.
- Such embodiments consume less heating and/or cooling energy than embodiment wherein the acid whey by-product would be cooled and then significantly heat-treated for example at a pasteurization or sterilization temperature.
- Example 1 Manufacture of strained fermented dairy products and acid whey by-products
- Strained fermented dairy products are manufactured at pilot scale with using the following ingredients:
- Culture 2 Mixture of the following bacterial strains: Streptococcus thermophilus DN-001640, Streptococcus thermophilus DN-001336, Streptococcus thermophilus DN-001236, and Lactobacillus bulgaricus DN-100290.
- the procedure involves the following steps:
- thermoshock temperature increase
- the acid whey is collected as aliquot to sterile specimen cups. Separate samples are collected:
- a "4°C storage” sample which is aliquot and placed in a 4°C chamber
- An "Acid whey thermoshock” sample which is heat treated at 58°C during 2.5 minutes using a metal beaker and a hot plate, and then aliquot and placed in a 4°C chamber.
- lactose content and Streptococcus bacteria populations are analyzed (National Food Lab, Livermore, California).
- Lactose loss (sample value - reference reference) / reference value
- CFU count Cold Forming Units
- Example 3 Strained fermented dairy product
- the strained fermented dairy products also referred to as "White Mass” (WM) are processed as finished products.
- WM White Mass
- 6 oz of White Mass are conditioned in cups.
- the post-acidification of the white mass is evaluated by pH measurements at DO (after preparation), and D7 (7 days of storage at 4°C after preparation). The results are reported on table 4 below.
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Abstract
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BR112020007645A2 (en) * | 2017-11-10 | 2020-09-29 | Tetra Laval Holdings & Finance S.A. | method and arrangement for packaging production, and, packaging |
CN108719491B (en) * | 2018-05-05 | 2022-05-13 | 君乐宝乳业集团有限公司 | Sports type lactobacillus beverage with immunity enhancing function and preparation method thereof |
CN108902309A (en) * | 2018-07-02 | 2018-11-30 | 崔刚 | A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose |
CN110178895A (en) * | 2019-06-06 | 2019-08-30 | 云南农业大学 | A kind of demulsification fresh breeze flavoring cream and its production method |
CN117255621A (en) * | 2021-03-10 | 2023-12-19 | 新莱特乳业有限公司 | Nutritional compositions and methods relating thereto |
US11918005B1 (en) | 2021-04-06 | 2024-03-05 | Chobani Llc | Dairy-based zero sugar food product and associated method |
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DE1692427B1 (en) * | 1967-04-17 | 1971-11-04 | Flachroeste Berching Gmbh | Process for dedusting mineral feed |
US3818109A (en) * | 1971-03-19 | 1974-06-18 | Univ Kansas State | Conversion of whey solids to an edible yeast cell mass |
US4192918A (en) * | 1978-11-30 | 1980-03-11 | The Kroger Co. | Production of Baker's yeast from acid whey |
CA2002796C (en) * | 1988-11-21 | 1999-02-16 | Stanley E. Mainzer | Production of fermented food products |
RU2097981C1 (en) * | 1996-11-25 | 1997-12-10 | Товарищество с ограниченной ответственностью Научно-производственное коммерческое предприятие "ТНМАШ" | Method for biochemical processing the whey |
RU2130727C1 (en) * | 1998-03-26 | 1999-05-27 | Компаниец Леонид Андреевич | Method for obtaining lactic acid product, preferably yoghurt |
EP1894470A1 (en) * | 2006-09-04 | 2008-03-05 | Lact Innovation Aps | Use of high lactose, high pH whey in the preparation of milk products |
FR2937252B1 (en) * | 2008-10-17 | 2011-05-20 | Pf Medicament | ASSOCIATION OF AN EXTRACT OF SUREAU AND A L. PARACASEI STRAIN |
ES2691301T3 (en) * | 2010-03-12 | 2018-11-26 | Compagnie Gervais Danone | Lactic acid bacteria for celiac disease |
US20150296821A1 (en) * | 2012-04-12 | 2015-10-22 | Compagnie Gervais Danone | Fermented Dairy Product Comprising Microcapsules And Process For Preparing The Same |
EP2947995B1 (en) * | 2013-01-25 | 2017-05-31 | Compagnie Gervais Danone | Process for preparing strained fermented dairy product |
US20140335226A1 (en) * | 2013-05-08 | 2014-11-13 | Lawrence I. Bell | Nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey and a juice |
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